Deluxe Vegetarian Plate Recipe
One cheese pierogi, one potato pierogi, one sauerkraut & mushroom pierogi, one meatless (rice with sauerkraut and mushrooms) stuffed cabbage, kasha with mushroom gravy & a side of sour cream.
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Ingredients
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Pierogi
Stuffed Cabbage
Kasha with Mushroom Gravy
Toppings
Method
Pierogi Preparation
- 1
Make the Dough
In a large bowl, combine flour and salt. In another bowl, whisk together the egg and water. Gradually add the wet ingredients to the flour mixture and knead until smooth. Cover and let rest for 30 minutes.
- 2
- 3
Assemble Pierogi
Roll out the dough and cut into circles. Place a spoonful of filling in the center, fold over, and seal the edges. Boil in salted water until they float, then fry in a pan if desired.
Stuffed Cabbage Preparation
- 4
- 5
Assemble Cabbage Rolls
Place a spoonful of filling in the center of each cabbage leaf, fold in the sides, and roll up tightly. Place in a baking dish.
- 6
Cook Cabbage Rolls
Pour vegetable broth over the cabbage rolls and cover. Bake at 350°F (175°C) for 45 minutes.
Kasha with Mushroom Gravy Preparation
- 7
Cook Kasha
In a saucepan, combine kasha and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender.
- 8
Make Mushroom Gravy
In a skillet, melt butter and sauté onions and mushrooms until golden. Stir in flour and cook for a minute, then gradually add vegetable broth and soy sauce. Simmer until thickened. Season with salt and pepper.
- 9
Serve
Serve kasha topped with mushroom gravy.
